The increasing demand for sustainable food and protein that does not deviate from traditional ethical concepts has led to the rapid development of food science and technology in this industry. The new protein industry continues to be one of the most popular segments. In this context, plant-based meat, alternative seafood, plant-based milk, and in general, foods that are no longer based on traditional raw materials, have been launched to the market.
This trend not only fits with the growing consumer demand but also caters to today's global concept of low-carbon environmental protection. From . . .
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